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Liu wang cai – by Michael Connor


3oz cornflour
4fl oz water
20fl oz good stock
6 eggs
5oz peas
3fl oz oil
2fl oz sesame oil


Blend the water and cornflour together. Whisk the eggs until frothy in a large bowl. Add the cornflour stock salt and a little oil. Whisk until completely mixed. Heat the remaining oil in a large pan then reduce the heat. Slowly pour in the egg mixture stirring continuously. Add the peas and sesame oil and continue stirring for a few minutes. Correct the consistency if necessary it should have a rich sauce texture. Serve hot in a warm serving bowl.

Michael Connor

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